Spaghetti with meatballs in creamy sauce

Ingredients for 4 servings:

• ½ onion(s)
• 300 g minced meat
• 1 egg(s)
• 3 tbsp breadcrumbs
• 1 tsp mustard, medium hot
• ½ tsp sweet paprika powder
• salt and pepper
• 3 tbsp oil for frying
• 400g spaghetti
• ½ stalk(s) leek
• 200 ml vegetable stock
• 200 g cream cheese
• 250 g cocktail tomatoes
• basil leaves, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simply

For the meatballs, peel the onion and dice very finely. Knead the minced meat with the onion, egg, breadcrumbs, mustard, paprika, salt, and pepper. Form into balls. Heat oil in a large pan and fry the meatballs over medium heat until golden brown on all sides. Remove from the pan and set aside. Cook the spaghetti according to the package instructions. For the creamy vegetable sauce, trim the leek, halve it lengthwise, wash it, and cut it into thin strips. Wash the tomatoes, pat dry, and halve them. Sauté the leek in the remaining frying fat. Add the tomatoes and sauté briefly. Add the stock and cream cheese to the pan. Bring to a boil while stirring, then simmer for another 2 minutes. Season with salt and pepper. Add the meatballs back in. Drain the spaghetti and let it drain briefly. Mix the pasta with the sauce and garnish with basil, if desired. 825 kcal per serving.